For 6 persons

600 g. of pumpkin flesh
200 g. of green lentils from Le Puy
1 chicken stock cube
Salt
Ground pepper
1 teaspoon of ginger powder
1 teaspoon of turmeric powder
1 teaspoon garlic powder
1 tablespoon of olive oil

Bring 1 liter of water to a boil in a large saucepan. Dilute the bouillon cube in the water.
Cut off the rind of the squash and cut the flesh into small cubes after removing the filaments. Blanch squash cubes in water for 3 minutes. Keep the cooking water well. Drain the squash cubes and set them aside
Pour the green lentils into the pan and let cook for 15 minutes. Drain the lentils and set aside.
Place a large frying pan over high heat and pour in the tablespoon of olive oil. Pour in the squash cubes and cook for 5 minutes, stirring frequently.
Add lentils and spices (garlic, turmeric and ginger) and stir.
Season with salt and pepper and serve within 2 minutes. Sprinkle with coriander if desired.

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